Beef Wellington Culinary Steps (Print-Friendly Version)
Tender beef with mushrooms and prosciutto, all wrapped in flaky golden pastry for a showstopping entrée.
# What You'll Need:
→ Pastry and Assembly
01 -
1 all-butter puff pastry sheet
02 -
All-purpose flour, for dusting
03 -
1 large egg
04 -
Flaky salt, for serving (optional)
→ Beef Filling
05 -
2.5 pounds center-cut beef tenderloin roast, trimmed
06 -
1 tablespoon Dijon mustard
07 -
2 1/4 teaspoons salt, divided
08 -
1/2 teaspoon freshly ground black pepper
09 -
2 tablespoons vegetable oil
→ Mushroom Duxelles
10 -
2 medium shallots, coarsely chopped
11 -
2 cloves garlic, minced
12 -
2 teaspoons fresh thyme leaves
13 -
2 cups cremini mushrooms, coarsely chopped
14 -
2 tablespoons unsalted butter
→ Prosciutto Layer
15 -
140 grams cold prosciutto slices (approximately 6–8 slices)
# How to Make It:
01 -
Combine shallots, garlic, thyme, and cremini mushrooms in a food processor. Process until finely minced. Transfer mixture to a bowl.
02 -
Pat the beef tenderloin dry with paper towels. Brush evenly with Dijon mustard, then season on all sides with 2 teaspoons salt and black pepper. Heat vegetable oil in a large pan over medium-high heat, then sear beef until evenly browned on all sides, about 6–8 minutes. Remove from heat and place in the refrigerator to chill.
03 -
In the same pan, melt unsalted butter over medium heat. Add mushroom mixture and cook, stirring frequently, until moisture evaporates and mushrooms are deep golden and dry, approximately 8–10 minutes. Season with 1/4 teaspoon salt. Spread onto a plate and refrigerate until completely cooled.
04 -
On a large piece of plastic wrap dusted lightly with flour, arrange the prosciutto slices slightly overlapping to form a rectangle. Spread the cooled mushroom mixture evenly over prosciutto. Place the chilled beef tenderloin on top. Using the plastic wrap as a guide, roll the prosciutto and mushrooms tightly around the beef. Wrap firmly and refrigerate for at least 30 minutes.
05 -
Heat oven to 180°C. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry to a rectangle large enough to fully encase the beef. Unwrap the beef roll and place it in the centre of the pastry. Brush the pastry edges with beaten egg. Fold the pastry over the beef, sealing the edges and trimming excess dough. Place seam-side down on the prepared baking sheet.
06 -
Brush the entire pastry surface with egg wash and sprinkle with flaky salt if desired. Score the pastry for decoration. Bake on the centre rack until the pastry is golden brown and an internal temperature of 60–65°C is reached in the centre of the beef (approximately 45–50 minutes).
07 -
Remove from the oven and let rest for 20 minutes to maintain juiciness. Transfer to a cutting board, slice cleanly with a sharp knife, and serve immediately.
# Additional Tips:
01 -
Refrigerate both the mushroom mixture and assembled beef roll to ensure crisp pastry and prevent sogginess.
02 -
For the most elegant presentation, use a very sharp carving knife to slice cleanly through the pastry.
03 -
Pairs well with seasonal vegetables or a fresh green salad for balance.